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1
Using a paring knife, make small slits over the entire surface of the pork.
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2
Set aside 1 teaspoon of the garlic for the sauce, and rub the rest into the slashes.
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3
Whisk together the oil and the 1/4 cup oregano in a large roasting pan.
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4
Add the pork, turn to coat, cover, and let marinate in the refrigerator for at least 8 and up to 24 hours.
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5
Remove the pork from the refrigerator 30 minutes before roasting.
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6
Preheat the oven to 425F.
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7
Combine 3 cups of the orange juice, 1 cup of the lime juice, and the orange and lime zests in a large saucepan over high heat.
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8
Boil to reduce to 2 cups.
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9
Remove from the heat and stir in the remaining 1/2 cup orange juice, 1/4 cup lime juice, reserved 1 teaspoon chopped garlic, and remaining 2 tablespoons oregano.
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10
Let the sour orange sauce cool to room temperature.
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11
Season the pork with salt and pepper, transfer the roasting pan to the oven, and roast for 30 minutes.
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12
Reduce the oven temperature to 350F and continue roasting until the pork is golden brown and a thermometer inserted into the center reaches 180F, about 2 hours.
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13
Baste the pork with the sour orange sauce during the last 30 minutes of cooking.
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14
Remove the pork from the oven, baste it with any remaining sauce, tent it loosely with foil, and let it rest for 15 minutes before slicing.
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15
Serve slices drizzled with a little of the Mojo Dipping Sauce.
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16
Using a mortar and pestle, mash the garlic, serrano, cilantro, and a few pinches of salt until it becomes a paste.
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17
Add the orange juice, lime juice, oil, and honey, and stir to combine.
